Easy pork sauté
Uncooked lean and fat pork loin
1 pound(s), 4 (1/4 pounds) trimmed of fat
⅛ tsp, fresh;u ground or to taste
2 cup(s), fresh, or frozen florets, thawed
¼ cup(s), or dry vermouth
1 large, sectioned
- Place the pork chops between sheets of wax paper. Pound them to 1⁄4-inch thickness using the smooth side of a meat mallet or the bottom of a heavy, large saucepan. Season the chops with the salt and pepper; set aside.
- Toast the walnut pieces in a 12-inch nonstick skillet set over medium heat, stirring often, about 4 minutes. Transfer the walnuts to a plate and set aside.
- Spray the skillet with nonstick spray and return it to medium heat. Add the pork chops and cook until brown and cooked through, about 2 minutes on each side. Transfer them to the plate with the walnuts.
- Add the broccoli and wine to the skillet; cover and steam until crisp-tender, about 5 minutes. Add the grapefruit sections and the pork, walnuts, and any accumulated juices to the skillet. Cook until heated through, about 1 minute. Yields 1 chop with 1⁄2 cup vegetables and sauce per serving.